{"id":957,"date":"2025-02-13T09:21:55","date_gmt":"2025-02-13T09:21:55","guid":{"rendered":"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/?p=957"},"modified":"2025-02-13T09:27:02","modified_gmt":"2025-02-13T09:27:02","slug":"sustainable-flavourings-using-chemical-biology","status":"publish","type":"post","link":"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/2025\/02\/13\/sustainable-flavourings-using-chemical-biology\/","title":{"rendered":"Sustainable flavourings"},"content":{"rendered":"<p>Our guest blogger, <strong>Mia Hughes<\/strong> is <a href=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/2024\/05\/30\/smart-surfaces-tackling-antimicrobial-resistance\/\" target=\"_blank\" rel=\"noopener\">back<\/a> to explore the topic of sustainable flavourings using chemical biology.<\/p>\n<p>Grapefruit flavouring is in high demand around the world, for use in cakes, sweets, ice-cream and more. I myself consider a glass of grapefruit juice a refreshing treat. However, you may not know that grapefruit flavouring is actually one of the most expensive to produce in the world. This all comes down to the chemical compound <a href=\"https:\/\/en.wikipedia.org\/wiki\/Nootkatone\" target=\"_blank\" rel=\"noopener\">Nootkatone<\/a>, which gives grapefruit its flavour. A staggering 400,000 Kgs of Grapefruit are used to produce just 1 Kg of Nootkatone. This makes it hard to naturally source and in short supply. Researchers at <a href=\"https:\/\/www.chemistryworld.com\/news\/oxford-biotrans-makes-its-grapefruit-compound-out-of-oranges\/4012859.article\" target=\"_blank\" rel=\"noopener\">Oxford Biotrans<\/a> have responded to this issue by developing a new, sustainable way to produce Nootkatone \u2013 from oranges!<\/p>\n<figure id=\"attachment_981\" aria-describedby=\"caption-attachment-981\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" class=\"size-full wp-image-981\" src=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/files\/2024\/10\/fresh-sliced-orange-lemon-and-grapefruit-flip-2019-Marco-Verch.jpeg\" alt=\"From left to right: lemon, orange and grapefruit slices.\" \/><figcaption id=\"caption-attachment-981\" class=\"wp-caption-text\">Lemon, orange and grapefruit. Image credit: Marco Verch<\/figcaption><\/figure>\n<p><!--more--><\/p>\n<h2>How can oranges create grapefruit flavouring?<\/h2>\n<p>The answer lies with <a href=\"https:\/\/en.wikipedia.org\/wiki\/Valencene\" target=\"_blank\" rel=\"noopener\">Valencene<\/a>, a chemical with a very similar structure to Nootkatone. Valencene is an aroma compound which is naturally found in oranges, giving them their sweet, citrusy aroma. Unlike Nootkatone, Valencene is in abundant supply and can be extracted easily and inexpensively from oranges. Valencene can then be treated with a modified form of an enzyme, cytochrome P450, developed by Oxford Biotrans. This enzyme adds an Oxygen atom and removes 2 Hydrogen atoms from Valencene to produce Nootkatone.<\/p>\n<figure id=\"attachment_982\" aria-describedby=\"caption-attachment-982\" style=\"width: 737px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"737\" height=\"300\" class=\"size-full wp-image-982\" src=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/files\/2024\/10\/Drochaid_OBPicture1.png\" alt=\"On the left, chemical structure of valencene. Upon treatment with the enzyme P450, valencene is transformed into new compounds which appear on the right side of the image. Among them is Nootkatone.\" \/><figcaption id=\"caption-attachment-982\" class=\"wp-caption-text\">Transformation of valencene into nootkatone upon treatment with cytochrome P450. Image credit: IBioIC.<\/figcaption><\/figure>\n<p>Using an enzyme to produce Nootkatone is revolutionary with regards to sustainability. Although synthetic methods to produce Nootkatone exist, they consume a lot of energy and produce toxic by-products. These methods are therefore not environmentally friendly. The new process developed by Oxford Biotrans is much greener, as it is carried out with an enzyme. This means that the process can be carried out at room temperature and pressure and in a water medium, greatly reducing environmental impacts. In fact, WWF estimates that processes like these have the potential to save 2.5 Billion tons of Carbon Dioxide per year. This is the equivalent of taking 490 million cars off the road.<\/p>\n<h2>Industrial benefits<\/h2>\n<p>As well as being sustainable and cost-effective, this new process has commercial benefits for food industries. As Nootkatone is produced using an enzyme, it can be said to be made through a biological, not synthetic process. Nootkatone developed this way can therefore be labelled as a \u2018natural\u2019 flavouring, under EU regulations. This gives a great, sustainable solution for manufacturers &#8211; who have increasing pressure to use more \u2018natural\u2019 flavourings in their products.<\/p>\n<h2>Implementation<\/h2>\n<p>Researchers have shown that Nootkatone can be produced economically, sustainably and on an Industrial scale. However, the possibilities created by this process go beyond just fruit flavourings. In fact, Nootkatone has already been registered for use in insecticides and insect repellents under the US Environmental Protection Agency. Researchers are now looking to extend the process even further, to aid the production of pharmaceuticals and nutraceuticals. Who knows where a fruit-themed idea could take us next?<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our guest blogger, Mia Hughes is back to explore the topic of sustainable flavourings using chemical biology. Grapefruit flavouring is in high demand around the world, for use in cakes, sweets, ice-cream and more. I myself consider a glass of grapefruit juice a refreshing treat. However, you may not know that grapefruit flavouring is actually [&hellip;]<\/p>\n","protected":false},"author":1794,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81486,81460,48173,81462],"tags":[81501,81499,81502],"class_list":["post-957","post","type-post","status-publish","format-standard","hentry","category-greener-formulations","category-transdisciplinary-research","category-uncategorised","category-zero-waste","tag-chemical-biology","tag-industry","tag-sustainable-flavourings"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sustainable flavourings - Institute for Molecular Science and Engineering Sustainable flavourings chemical biology<\/title>\n<meta name=\"description\" content=\"Development of sustainable flavourings using chemical biology to address short supply with innovative molecular solutions\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/2025\/02\/13\/sustainable-flavourings-using-chemical-biology\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sustainable flavourings - Institute for Molecular Science and Engineering Sustainable flavourings chemical biology\" \/>\n<meta property=\"og:description\" content=\"Development of sustainable flavourings using chemical biology to address short supply with innovative molecular solutions\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/2025\/02\/13\/sustainable-flavourings-using-chemical-biology\/\" \/>\n<meta property=\"og:site_name\" content=\"Institute for Molecular Science and Engineering\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-13T09:21:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-13T09:27:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs.imperial.ac.uk\/molecular-science-engineering\/files\/2024\/10\/fresh-sliced-orange-lemon-and-grapefruit-flip-2019-Marco-Verch.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Elena Corujo Simon\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Elena Corujo Simon\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/\"},\"author\":{\"name\":\"Elena Corujo Simon\",\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/#\\\/schema\\\/person\\\/70073378a832624eead50b96ea3aa43b\"},\"headline\":\"Sustainable flavourings\",\"datePublished\":\"2025-02-13T09:21:55+00:00\",\"dateModified\":\"2025-02-13T09:27:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/\"},\"wordCount\":505,\"image\":{\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/files\\\/2024\\\/10\\\/fresh-sliced-orange-lemon-and-grapefruit-flip-2019-Marco-Verch.jpeg\",\"keywords\":[\"chemical biology\",\"industry\",\"sustainable flavourings\"],\"articleSection\":{\"0\":\"Greener formulations\",\"1\":\"Transdisciplinary research\",\"3\":\"Zero waste\"},\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/\",\"url\":\"https:\\\/\\\/blogs.imperial.ac.uk\\\/molecular-science-engineering\\\/2025\\\/02\\\/13\\\/sustainable-flavourings-using-chemical-biology\\\/\",\"name\":\"Sustainable flavourings - 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